Mango gaspacho; orange pepper and caper salad; macaroni w/tomatoes and kalamata olives

Mango gaspacho (mangoes, tomatoes, cucumber, garlic, evoo/flax oil, oregano, basil, kosher salt, black pepper) with orange pepper and caper salad (evoo, wine vinegar, sea salt, oregano) and whole wheat macaroni w/tomatoes and kalamata olives (basil, oregano, thyme, marjoram, black pepper, evoo, garlic, sea salt, nutritional yeast).

The mango got lost visually in the gaspacho (should have saved some for garnish), but the flavour was nice.

Basil, grape tomato amuse bouche; date, caper and sundried tomato salad; yellow tomato pomodoro e cipolini served with matzoh crackers

Dinner 26 April 2007.

An homage to the tomato, featuring an amuse bouche of grape tomatoes wrapped in basil leaf with evoo, sea salt, wine vinegar and nutritional yeast, a salad of minced dates, caper and sundried tomatoes dressed with lemon, evoo, and sea salt and a yellow tomato pomodoro e cipolini salad dressed with fresh basil, evoo, wine vinegar, black pepper and sea salt.

The wine was Botter's Nero d'Avola.